The fault of the Cochin-Chinas as table birds is, that they produce most meat on the inferior parts; thus, there is generally too little on the breast which is the prime part of a fowl, while the leg which is an inferior part, is unusually fleshy, but it must be admitted that the leg is more tender than in other breeds. A greater quantity of flesh may be raised within a given time, on a certain quantity of food, from these fowls than from any other breed. The cross with the Dorking is easily reared, and produces a very heavy and well-shaped fowl for the table, and a good layer. "A great hue and cry," says Miss Watts, "has been raised against the Cochin-Chinas as fowls for the table, but we believe none have bestowed attention on breeding them with a view to this valuable consideration. Square, compact, short-legged birds have been neglected for a certain colour of feather, and a broad chest was given up for the wedge-form at the very time that was pronounced a fault in the fowl. It is said that yellow-legged fowls are yellow also in the skin, and that white skin and white legs accompany each other; but how pertinaciously the yellow leg of the Cochin is adhered to! Yet all who have bred them will attest that a little careful breeding would perpetuate white-legged Cochins. Exhibitions are generally excellent; but to this fowl they certainly have only been injurious, by exaggerating useless and fancy qualities at the expense of those which are solid and useful. Who would favour, or even sanction, a Dorking in which size and shape, and every property we value in them, was sacrificed to an endeavour to breed to a particular colour? and this is what we have been doing with the Cochin-China. Many breeders say, eat Cochins while very young; but we have found them much better for the table as fowls than as chickens. A fine Cochin, from five to seven months old, is like a turkey, and very juicy and fine in flavour."